Salmon fish cakes with mushy peas

Salmon Fish Cakes with Mushy Peas are a delightful blend of light, salty flavors perfect for an elegant appetizer or a casual dinner. This dish combines the rich taste of salmon with the creamy texture of mushy peas, offering a modern take on classic ingredients.

Brief Description and Cultural Context Salmon fish cakes have been a staple in many cuisines, offering a versatile way to enjoy fish. Paired with mushy peas, a classic British side dish, the combination provides a comforting and satisfying meal. Mushy peas traditionally accompany fish and chips, but in this recipe, they add a fresh twist to salmon cakes, making the dish a contemporary classic.

Ingredients for the Salmon Fish Cakes with Mushy Peas

• Fishcakes (makes 8)
  • 300g potatoes, peeled and diced
  • 400g salmon sides, skinless and diced
  • ½ tsp garlic, crushed
  • ½ tsp ginger, crushed
  • 1 tbsp basil pesto
  • 1 tsp wholegrain mustard
  • ½ tsp fine salt
  • 80ml spring onions, thinly sliced
  • 1 cup tinned corn, drained
  • 4 tsp fresh flat-leaf parsley, finely chopped
  • 1 tsp lemon juice
  • 1 tsp lemon zest
  • Freshly ground black pepper, to taste
  • 1½ cups cake flour, seasoned
  • 2 eggs, whisked (for egg wash)
  • 1 cup breadcrumbs
  • 1 tsp butter
  • Olive oil, for frying
• Mushy Peas
  • 500g fresh or frozen peas
  • 2 tbsp butter
  • 2 tsp crushed garlic
  • Salt and freshly ground black pepper, to taste
  • 150g feta, crumbled
  • 2 tsp fresh mint, chopped
  • Fresh lemon wedges, to serve
  • Watercress salad, to serve

Preparation Instructions

1. Start by boiling diced potatoes until tender. Once cooled, mash and combine with salmon, spices, pesto, mustard, corn, parsley, lemon juice, and zest. Form into cakes.
2. Coat each fishcake first in flour, then in egg wash, and finally in breadcrumbs.
3. Fry the fishcakes until golden and finish cooking in the oven.
4. For mushy peas, boil until tender, then mash with butter, garlic, feta, and mint for a creamy side dish.
5. Serve fishcakes with mushy peas, lemon wedges, and watercress salad.

Storage and Reheating Salmon fish cakes with mushy peas can be stored in the refrigerator for up to two days. Reheat in the oven or on a pan to maintain their texture. Fishcakes are also freezer-friendly for longer storage.

Nutritional Information This dish is balanced with protein from salmon and peas, carbohydrates from potatoes, and healthy fats from olive oil and feta cheese. Exact nutritional values can vary based on ingredients used.

Frequently Asked Questions

• Can I use canned salmon? Yes, canned salmon can be used as a convenient alternative, though fresh salmon is recommended for the best flavor.
• How can I make my fishcakes crisper? For extra crunch, use panko breadcrumbs and ensure your oil is hot before frying.
• Are there any variations to the mushy peas recipe? Yes, you can adjust the herbs or add lemon zest for a different flavor profile.

The original recipe for Salmon Fish Cakes with Mushy Peas comes from Food & Home Entertaining and Waitrose, showcasing their expertise in creating delightful dishes suitable for various occasions​​​​.